Cream-based liqueur and process

Details Cream-based liqueur and process Cream-based liqueur and process

C - Chemistry, Metallurgy

12

G

195/3

C12G 3/06 (2006.01) A23C 13/14 (2006.01) C12G 3/04 (2006.01)

Patent

CA 1184517

CREAM-BASED LIQUEUR AND PROCESS ABSTRACT A liqueur is disclosed which contains fresh cream yet remains stable against separation despite an alcohol content of from about 5 to about 25%. According to the disclosed process, cream base and spirit portions are prepared and combined to form a stable product having a pH above about 6.3. The cream base portion is prepared from cream, sugar, an antioxidant, an emulsifier having a hydrophilic/ lipophilic balance of less than about 12, a soluble casein salt as an emulsion stabilizer, and flavoring and/or color if desired. The cream base portion can be homogenized prior to blending or the blend of the cream base and spirit portions can be homogenized, to form a stable emulsion wherein the fat globules are reduced in size such that at least 95% are less than 1 micron in diameter, and substantially none are greater than 8 microns in diameter. The spirit portion may be flavored and/or colored as desired.

403736

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